<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>25 Karate Pate</title>
      <categories>
        <cat>None</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>1/ 2 ts curry power</item></ing>
      <ing>
        <amt>
          <qty>1 3/4</qty>
          <unit>cups</unit></amt>
        <item>Cooked carrots</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit>tablespoons</unit></amt>
        <item>Cashew butter</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>cups</unit></amt>
        <item>Coarsely chopped cashews</item></ing></ingredients>
    <directions>
      <step>  from Quick &amp; Easy Vegetarian Cookbook by MAnners &amp; MAnners
  
  While carrots are cooking put 6T cashews in food processor &amp; process into
  "butter". Over low heat saute onion &amp; garlic until limp (it, not you),
  stirring occasionally. Stir in curry &amp; cook a few more seconds. Process all
  but choppped cashews in food processor. Taste &amp; add salt if needed. Add
  chopped cashews. Keep chilled. Bring to room temp for serving.
  
  Posted to JEWISH-FOOD digest Volume 98 #014 by "Riva Bickel"
  &lt;oreobabke@classic.msn.com&gt; on Jan 8, 98
 
</step></directions></recipe></recipeml>
